Peach Spiced Cider Recipes

SPICED CIDER

Steps:

• In a large pot over medium heat, add the apple cider. Stir in the brown sugar, allspice and nutmeg until the sugar is dissolved and bring to a low boil.
• Stick the pointy ends of the cloves into the orange so that just the buds of the cloves are visible. The entire orange should be covered with the cloves.
• Add the orange to the cider and reduce the heat to simmer. Cover and continue cooking for 20 minutes.
• Serve in warm mugs with a cinnamon stick garnish. For adults, add bourbon to the cider.

PEACH AND APRICOT HARD CIDER

Steps:

• Stir all ingredients together in a 4-quart slow cooker. Cover and cook on LOW setting for 2 to 3 hours. Remove cinnamon sticks and switch to WARM setting for serving.
• Serving Ideas: Serve in Irish coffee mugs with a cinnamon stick swizzle.

PEACHY SPICED CIDER

Steps:

• Place peach juice and apple juice in water reservoir of coffee maker.
• Arrange orange slices loosely in paper filter in filter basket. Sprinkle remaining ingredients over oranges.
• Brew cider.

PEACHY SPICED CIDER

Steps:

• In a 1-1/2-qt. slow cooker, combine the first 5 ingredients. Top with the orange slices. Cover and cook on low for 4-6 hours or until heated through. Stir before serving.

GEORGIA SPICED PEACHES

Steps:

• Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick.
• Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
• Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.
• In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

SPICED PEACH COBBLER

Steps:

• Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches and lemon juice; toss to combine. Transfer to an 11x7-in. baking dish coated with cooking spray., In a small bowl, whisk the first six topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture., Bake, uncovered, 30-35 minutes or until topping is golden brown. Serve warm.

PEACHY SPICED CIDER

Steps:

• Combine the first 5 ingredients in a slow cooker/crock pot.
• Top with orange slices.
• Cover and cook on low for 4 to 6 hours or until heated through.
• Stir before serving.

PEACH SPICED CIDER

Steps:

• Place a filter in the brew basket of a coffeemaker.
• Place orange slices loosely in brew basket.
• Sprinkle oranges with ginger, cinnamon, and nutmeg; put brew basket in place Add peach juice and apple juice in water reservoir of the coffeemaker.
• Brew.

GRANDMA'S SPICED PEACH PRESERVES

Steps:

• Bring a large pot of water to a boil; add peaches. Cook until peach skin begins to split, 1 to 2 minutes. Drain and allow to cool slightly. Peel, pit, and quarter peaches and transfer to a large pot. Mash peaches with a potato masher and stir in sugar, cinnamon, and cloves.
• Cook and stir on low heat until desired consistency, 1 to 1 1/2 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack peach preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and cool. Once cool, press the top of each lid, ensuring that the seal is tight (lid does not move up or down at all).